Calabrian Fish Ragu Pasta

Instructions

1. Step 1: 1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
2. Step 2: 2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
3. Step 3: 3. Add the minced garlic and chopped chili pepper to the skillet and cook for an additional 1-2 minutes until fragrant.
4. Step 4: 4. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
5. Step 5: 5. Stir in the chopped tomatoes, dried oregano, and capers. Season with salt and pepper to taste. Bring the mixture to a simmer.
6. Step 6: 6. Add the fish chunks to the sauce, gently stirring to coat them. Cover and simmer for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Step 7: 7. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
8. Step 8: 8. Add the drained pasta to the skillet with the fish ragu and toss to combine, ensuring the pasta is well coated with the sauce.
9. Step 9: 9. Serve the pasta hot, garnished with fresh parsley and lemon wedges on the side.